Re: Which is better?
You don't need to turn an entire half a pig into bacon. You can start with little bits of pig. Guanciale comes to mind ... In the Italian tradition it's not normally smoked, but who's quibbling? Pork bellies are easier to find and are a good "learner" bacon.
Rinse & dry the bit of pork to be cured. Put it on a large piece of plastic wrap and add salt, maybe with sugar/honey/maple syrup (to taste). Pepper, juniper, allspice or bay/laural etc. can be added if you like. Then wrap securely in the plastic wrap. I usually wrap it in two more layers. Place in a tray (to capture any leaks) and stash it at the back of the lowest shelf in your fridge. I usually go 10 to 14 days per inch of pork, turning it over once or twice per day. When cured to your taste, smoke on green apple twigs, again to taste.
People have been curing and smoking meat at home for millennia. It's not exactly rocket science.
If you don't have a dedicated smoker, either make one (you tube for instructions?) or purchase one. I use and recommend the Masterbuilt brand electric smokers for small, family sized projects. Can get one large enough to smoke a couple of medium sized pork bellies (or four whole spatchcocked chickens, or one dismembered 28 pound turkey, or ~25 pounds of homemade sausage) for about US$200. Mine is nearly 10 years old, gets used 5 or 7 times per month, and shows no sign of falling apart. It's an investment that keeps on delivering a dividend.